Saturday, November 14, 2009

I have no words. Tomorrow is National Bundt Day! We are finally here! Seriously, around Day 11, I never thought I would make it since there is a boatload of evidence of me quitting things...swim class, Spanish class, scrapbooking, cross-stitch from my youth, diets, exercise plans, photography class...yeah, that's the true Food Librarian. But, thanks to all your encouragement, I'm almost there!

Whew!

And I've never made a Red Velvet cake. So, I turned to Los Angeles' own BUNDT bakery, Kiss My Bundt's Red Velvet Bundt Cake! The Los Angeles Times Food Section says, "Our selfless quest for the best red velvet cake led to the acquisition of Kiss My Bundt Bakery's recipe, which has become a favorite with many of our staff. "

Everything Kiss My Bundt makes is delicious and owner/chef Chrysta Wilson coming out with a cookbook - I can't wait to buy that!

Thanks to my friend JustJenn of JustJennDesigns for making the logo! And be sure to check out her holiday sale on cards and stationery.

Yes, I've been making 30 Bundts in the 30 days leading up to National Bundt Day on November 15th. Are you ready? I hope you have a Bundt in the Oven. :)

Yup. That is two tablespoons of red food dye.

It is so cute out of the oven. In addition to the red food coloring, there is one tablespoon of cocoa in the batter.

If you are in Los Angeles... Kiss My Bundt, is celebrating National Bundt Day!! Tomorrow, November 15th, they are offering a free slice of Bundt cake between 1-4 pm. Did you know that Kiss My Bundt makes a bunch of different Bundt flavors each day? Subscribe to their twitter account for a daily update. Support your local bakery!

This Bundt covers the entire cake with the cream cheese frosting. To me, Red Velvet cake is simply a vehicle for the cream cheese frosting. ;)

If you making a Bundt for National Bundt Day, let me know by commenting or emailing me! I'll try to put together a little round up next week.

1. Heat the oven to 350 degrees.2. Using an electric mixer, combine the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat on medium speed for 1 minute.3. In a separate bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.4. Add dry ingredients to the wet 1/2 cup at a time. Do this slowly so that the batter doesn't develop clumps.5. Pour the batter into pans that have been greased and floured. [I use Pam with Flour spray]. The recipe will make one (10 to 12 cup) bundt cake.**6. Bake until a cake tester or toothpick inserted into the cake comes out clean and the cake doesn't jiggle when shaken, about 45 minutes.7. Cool the cake in the pan for at least 15 minutes. Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes. Cool completely before frosting, at least 1 hour for a single large bundt cake.

1. With an electric mixer on medium speed, cream the cream cheese and butter until soft and completely smooth, at least two minutes.2. Turn the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.3. Add the vanilla extract.4. Mix on medium speed until the frosting is smooth and fluffy.

*[Los Angeles Times] Test Kitchen note: we used unsweetened dutch-process (processed with alkili) cocoa powder**Instead of a single large cake, the recipe states it will make about 1 dozen "baby bundt" (1 cup capacity) cakes, 2 (9-inch) round cakes, and 14 to 18 cupcakes.

What a pretty red velvet bundt! I have decided that you can pretty much turn anything into a bundt, Mary! I made a big bundt with shredded butternut squash and mini bundts for tomorrow! So excited and it is all because of you. Thanks for making me aware of National Bundt Day!

Congratulations on your 29th day . . . it's been a lot of fun! I made pumpkin spice bundt a couple of weeks ago and I just pulled the chocolate cinnamon one out of the oven to serve tomorrow on National Bundt Cake Day :) Now on to that mocha icing . . . you rock!

I LOVE RED. My favorite color. This cake looks beautiful. I've been inspired by your recipes and decided to try the pumpkin-apple (delish) and I even created a new bundt recipe. Check my blog sometime next week (maybe the little foodie blog, I haven't decided yet) for a recipe of sweet potato-yogurt bundt cake. It sounds weird but it turned out great.

I'm kind of sad that the 30 days of bundts is almost over. It has been so fun to see you tackle all different kinds of flavours. You've inspired me to try some of my own. I just wish I had some mini bundt pans so that they'd be easier to give away. I might have to wait til christmas!

Red velvet is definitely a vehicle for cream cheese frosting! It looks so gorgeous!

I agree with Captain Karen--this is my favorite Bundt so far! Red velvet is a staple down here, but I've never seen it in Bundt form! So cool :) I'll have to try it too!I've already made my big Bundt for tomorrow's big day; it'll publish tonight at midnight :D

Wow..your the man...ummm WO-Man.. I am just finding your blog, so will need to browse through your other bundts. I'm seriously impressed with your achievement :-) The red velvet is beautiful. As a true southerner I'm supposed to love them, but the abundance of red dye has always made me shy away. But they are pretty.

Could you describe the texture of this Red Velvet bundt? I made it last night, it was delicious but I'm not sure the texture was right and I may have messed up. It was very heavy, dense and oily. Congrats on your 30/30 feat and I will be trying a couple of your other bundt recipes. Love your blog and I read it daily.

Emm, Re: Texture. I have to tell you I only had one bite of this Bundt (after making so many, I didn't want my actual Big Bundt to get any bigger)...and my bite was mostly cream cheese frosting. It was a heavy bundt when I carried it around. I've never made a Red Velvet cake and I haven't had Kiss My Bundt's version from their bakery (I go for other flavors). I'm sorry I'm not much help here! The Los Angeles Times Food section seemed to really like it, but everyone's taste preference is different. I was a bit confused on the instructions of just how much to mix the oil & egg mixture. Did they want us to whip up big time, or just to combine? I don't know if that would make a difference. (My co-workers ate the whole thing...but, no offense to co-workers, they will eat a cardboard bundt ;) know what I mean?) - mary the food librarian

Yeah, I know this is a super-old post, but I HAVE to comment on this cake. My grandmother, who resides in Kentucky, is practically famous among the family and local churches for her Red Velvet Cake. I got it every year for my birthday when I was a small child living in there. This bundt cake almost tastes EXACTLY like my grandmother's! I was so excited when I tasted this cake...it really brought me back to my childhood and the excitement of celebrating my birthday at my grandmother's house.